Description
King ranch chicken blends Texan tradition with creamy, zesty comfort right in your kitchen. Layers of tortillas, tender chicken, and cheesy goodness make this hearty casserole a total crowd-pleaser your family will devour.
Ingredients
Scale
Proteins:
- 3 cups cooked chicken, shredded
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
Base and Binding Ingredients:
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Sauté onion, green bell pepper, and red bell pepper in 2 tablespoons olive oil over medium heat for 5-7 minutes until vegetables soften. Add 2 minced garlic cloves and cook for 1 additional minute.
- Lower heat and stir in 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can Rotel tomatoes, 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon cayenne pepper.
- Pour ½ cup chicken broth into sauce mixture, stirring until smooth and creamy. Simmer for 5 minutes on low heat.
- Fold 3 cups shredded chicken into sauce until evenly coated. Taste and adjust seasonings if needed.
- Warm 12 corn tortillas in a skillet with minimal oil to increase flexibility.
- Grease a 9×13 inch baking dish. Spread a thin layer of chicken sauce across bottom.
- Create alternating layers of tortillas and chicken sauce, ensuring tortillas overlap slightly. Top each layer with 1 cup cheddar cheese and ½ cup Monterey Jack cheese.
- Preheat oven to 350F. Cover casserole with foil and bake for 20 minutes.
- Remove foil and continue baking for 15-20 minutes until cheese turns golden and bubbly.
- Allow casserole to rest for 10-15 minutes before serving. Garnish with optional cilantro, green onions, or sour cream.
Notes
- Make sure to use fresh corn tortillas for the best texture and authentic flavor.
- Shred the chicken while it’s still warm for easier and quicker preparation.
- Allow the casserole to rest after baking so the layers can set and become easier to serve.
- For a lighter version, substitute low-fat soups and cheese, and use rotisserie chicken breast meat.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg